Eggplant Casserole - cooking recipe

Ingredients

2 eggplants, diced
1 can cream of mushroom soup
1 1/2 c. Stove Top stuffing
1 can Ro-Tel tomatoes and green chilies
1 1/2 c. Velveeta cheese, grated

Preparation

Cook eggplants until tender; drain.
Mix all of the ingredients (use only 1 cup of Velveeta cheese with mixture). Pour into casserole and bake for 30 minutes at 350\u00b0.
Sprinkle 1/2 cup cheese on top and bake until melted.